Mullet and Mandarin Kosho Gyoza

Mullet and Mandarin Kosho Gyoza Ingredients - 400g (14.1 oz) mullet fillet, diced - thumb-sized piece of ginger, finely grated - 2 cloves of garlic, finely grated - 2 spring onions, white part only, finely diced - 1 tbsp soy sauce - 1 tbsp rice wine vinegar - ½ tsp ground white pepper - ½ tsp salt - 1 tbsp Mandarin Kosho (recipe available on my website) - 1 tbsp cornflour (cornstarch) - 1 packet gyoza wrappers - 1 tbsp cornflour - 1 tbsp flour - 1 tbsp neutral-flavoured oil Method 1. To prepare the gyoza filling, place the diced mullet, ginger, garlic, spring onions, soy sauce, rice wine vinegar, ground white pepper, salt, Mandarin Kosho, and 1 tablespoon of cornflour into a bowl. Mix well until all ingredients are fully combined. 2. Take just under a tablespoon of the filling and place it in the centre of a gyoza wrapper. Fold the gyoza wrapper in half to form a half-moon shape. Using your index finger and thumb, create 7-8 crimps along the edge to seal the gyoza tightly. 3. Arrange your gyozas on a tray dusted with cornflour. 4. To make the slurry, mix 1 tablespoon of cornflour with 1 tablespoon of flour, then add about 4 tablespoons of water and stir until smooth. 5. In a pan (with a lid), heat 1 tablespoon of neutral oil over medium heat. 6. Add the gyozas to the pan, ensuring they develop a golden colour on the bottom. Once they are golden, pour in the slurry and quickly cover with the lid. 7. Steam the gyozas for 3-4 minutes, then carefully turn them out onto a plate. 8. Serve with additional soy sauce and, optionally, some chilli crisp for dipping.